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Buttery garlic Crispy Oven Roasted Smashed Potatoes take traditional potatoes to a whole other level of YUM. Baby red and golden potatoes are cooked, smashed, seasoned with spices, drizzled with butter, baked, and then topped with melted cheese for over-the-top-deliciousness.
I’m always on the hunt for a new way to make potatoes. So when I saw the idea for smashed potatoes on a cooking show I love to watch, I knew I had to recreate them at home. Of course, I took the simpler route than the chef had gone through because, well, who has the time for all those steps and ingredients? I think you’ll agree, these roasted smashed potatoes are delicious and so easy to make in just 1 hour!
Here’s How You Make It
Ingredients
- Baby potatoes — I used a mixture of baby red and gold potatoes
- Salt and cracked black pepper — Add whatever amounts you like to give it the perfect amount of salt/pepper ratio.
- Olive oil — I use extra virgin olive oil but you can use any good-quality olive oil you have.
- Butter — I use unsalted butter most often because I like to add the salt in later to taste. If you use salted butter, know that the potatoes might already be salty enough and you’ll only have to add very little (if any) salt later.
- Garlic — I use minced garlic in oil from a jar but you can mince your own garlic or purchase frozen cubes too.
- Smoked paprika — Smoked paprika gives these oven smashed potatoes a lovely peppery flavor but you can skip it if you like. Or, if you only have regular paprika, you can substitute that for smoked paprika.
- Cheese — My preference is to use sharp cheddar cheese or smoked gouda on top of these baked, crispy smashed potatoes.
Step By Step Instructions
- First, you’ll need to cook the potatoes. Fill a large stock pot with water (at least 4 inches deep), then bring that to a boil and stir in 1/2 teaspoon salt. Add the potatoes and cook them until they’re soft (about 15-20 minutes should yield fork-tender potatoes).
- When the potatoes are fork-tender, drain them and let them dry in a strainer/colander. Preheat the oven to 425 degrees.
- Next, arrange the dried off potatoes on a greased baking sheet. Smash the potatoes about halfway down with a fork or the back of a spoon and let them rest on the pan for 5 minutes to release the steam.
- Drizzle the smashed potatoes with olive oil and season them generously with salt, pepper, and smoked paprika (if using).
- In another bowl, stir together the melted butter and the garlic, then drizzle this mixture over the potatoes.
- Bake the smashed potatoes in the oven for 25-35 minutes, or until they are crispy. Top them with cheese and then return them to the oven for 5-7 minutes until the cheese is melty.
- Garnish the roasted smashed potatoes with chopped parsley and additional cracked black pepper if desired and serve.
Why This Recipe Works
Small potatoes — And no, I don’t mean this recipe is “small potatoes” — in fact, using small potatoes is what makes this recipe so big on taste. Plus, smaller potatoes cook up more easily, smash more easily, and bake more easily. Plus, you can eat one roasted smashed potato in a bite or two, which makes them qualify as a finger food right? Or, at the very least as an appetizer if needed!
Cheese — I mean, I think it goes without saying that cheese makes everything better but on these oven smashed potatoes? Ah-mazing. Think of your favorite baked potato but crispier, cheesier, tastier.
Boiling then roasting — Boiling these first softens the potatoes so that they can be smashed, seasoned, and then baked. The baking allows them to crisp up right before you add the cheese — it’s all the textures in one potatoey, cheesy bite!
So easy — Why cut the potatoes when you can just boil them and smash them? In less than an hour you can have these lovely, crispy smashed potatoes on your plate — you know you are looking forward to it!
What Is a Smashed Potato?
There’s no secret to smashed potatoes. They pretty much are what they sound like — potatoes that have been smashed. It works best with nice, round, little potatoes (gotta get in all those crispy edges with skin) that have been boiled, then dried, then smashed, seasoned, and finally baked again! Top with cheese for the most delicious smashed potatoes ever.
Are Sprouted Potatoes Safe to Eat?
If you’ve found some of your potatoes have sprouted, that’s okay. You can just cut the sprouts off and proceed with cooking these oven roasted smashed potatoes. However, if your potatoes are sprouted and also have soft spots and wrinkles, then it’s time to compost them. Don’t want to risk getting sick.
Ideas for Customizing Smashed Potatoes
- Make these smashed potatoes spicy by adding a little red pepper flakes or chili powder before baking. Better yet, top the cheese with some sliced jalapenos or jarred, pickled jalapeno slices.
- You know what makes every potato better? Bacon. Add some bacon crumbles (homemade or store bought) right on top of the cheese right after it comes out of the oven — heavenly!
- Change up the cheese. You can truly use just about any cheese you like on top of these potatoes, just remember not every cheese will melt the same. If you go with a harder cheese, it will crisp up rather than melt, but will still be delicious!
- Instead of parsley, consider garnishing your smashed potatoes with little slivers of chopped up chives, green onions, or dill.
- Up the garlic flavor by sprinkling garlic powder over the top of the potatoes before baking or on top of the cheese.
- Take these potatoes over the top by adding a tablespoon of sour cream, sliced green onions, black olive slices, bacon, and any of your favorite baked potato toppings — make them a meal!
Expert Tips
- Be sure to let the potatoes dry before smashing. Use a paper towel if you want to speed up the process.
- After you’ve smashed the potatoes, let the steam escape for about 5 minutes before popping in the oven. Don’t skip this step, this will allow for a crispier smashed potato.
- These potatoes will keep in the fridge for up to 5 days. My preferred method of reheating is in the oven. If you should lose some of your cheese in the process, simply add more.
- If you’re planning on leftovers, cook the potatoes through but don’t put the cheese on the smashed potatoes you want to save for tomorrow. Then, when you’re ready to eat the leftovers, you can turn the oven on again, let the potatoes come up to temperature for about 5 minutes, then add the cheese and allow it to melt for another 5-7 minutes. They’ll be just as good as the day you made them!
- Don’t relegate these oven smashed potatoes to just dinner. These make a great side for breakfast and brunches too. Tired of hash browns and home fries? Try making these babies at brunch and serve with eggs and sausage and watch your family light up!
More Potato Recipes
For more new and flavorful ways to make potatoes, try my popular posts for Easy Garlic Mashed Potatoes, Roasted Sweet Potatoes, and my Cheesy Mashed Potatoes Casserole.
If you make these smashed potatoes, please come back and let me know what you think by leaving a comment and rating the recipe! And be sure to snap a photo and email it or tag me on social media, I love connecting with you and seeing your CDLC creations!
Crispy Oven Roasted Smashed Potatoes
Buttery garlic Crispy Oven Roasted Smashed Potatoes take traditional potatoes to a whole other level of YUM. Baby red and golden potatoes are cooked, smashed, seasoned with spices, drizzled with butter, baked, and then topped with melted cheese for over-the-top-deliciousness.
Servings: 6 servings
Instructions
Fill a large stock pot with water (at least 4 inches deep). Bring to a boil, stir in 1/2 teaspoon salt, add potatoes and cook until soft (about 15-20 minutes should yield fork-tender potatoes).
Drain the potatoes and let them dry in a strainer/colander while you preheat the oven to 425 degrees.
Arrange potatoes on a greased baking sheet. Smash the potatoes about halfway down. Let them rest on the pan for 5 minutes to release the steam.
Drizzle potatoes with olive oil and season generously with salt and pepper and smoked paprika (if using).
Stir together melted butter and garlic. Drizzle over potatoes.
Bake for 25-35 minutes til crispy. Top with cheese and return to oven for 5-7 minutes until cheese is melty. Garnish with chopped parsley and additional cracked black pepper if desired and serve.
Notes
- Be sure to let the potatoes dry before smashing. Use can use a paper towel to speed up the process a bit.
- After you’ve smashed the potatoes, let the steam escape for about 5 minutes before popping in the oven. Don’t skip this step, this is key for a crispy smashed potato.
- These potatoes will keep in the fridge for up to 5 days. My preferred method of reheating is in the oven. If you should lose some of your cheese in the process, simply add more.
- If you’re planning on leftovers, cook the potatoes through but don’t put the cheese on the smashed potatoes you want to save for tomorrow. Then, when you’re ready to eat the leftovers, you can turn the oven on again, let the potatoes come up to temperature for about 5 minutes, then add the cheese and allow it to melt for another 5-7 minutes. They’ll be just as good as the day you made them!
Nutrition
Calories: 235 kcal, Carbohydrates: 21 g, Protein: 7 g, Fat: 14 g, Saturated Fat: 5 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 7 g, Cholesterol: 20 mg, Sodium: 529 mg, Potassium: 515 mg, Fiber: 3 g, Sugar: 1 g, Vitamin A: 290 IU, Vitamin C: 23 mg, Calcium: 162 mg, Iron: 1 mg
